Region :Taiwan
Alcohol :59.4%
Volume:700ml
Website :https://www.kavalanwhisky.com/zh-cn/product.php?act=view&id=10
Kavalan Solist ex-Bourbon is a delightfully complex, multi-dimensional single malt whisky, with vanilla, fruit and coconut highlights. Matured in hand-selected fresh American ex-Bourbon casks, the whisky is available at cask strength and non chill-filtered, retaining the fuller flavour of a natural single malt whisky.
Colour:Luminous pale amber
Flavour:Clean & fresh tropical fruitiness with pleasant vanilla, coconut and spices.
Palate:Well-balanced natural sweetness, vanilla and oak spices, round and complex with silky smoothness
Kavalan Distillery has been pioneering the art of single malt whisky in Yilan County, Taiwan, since 2005. Kavalan sources the mineral-rich meltwaters of Snow Mountain and is aged in a unique combination of intense heat and humidity together with sea and mountain breezes. All this combines to create the quality, smoothness, and fruity character for which Kavalan is known.
Kavalan takes Yilan County's old name. A land of blessings, it was here that entrepreneur Mr. Tien-Tsai Lee dreamed of a new whisky homeland and a ‘century-old’ distillery to last generations.
Mr. T.T. Lee’s ambition to create Taiwan’s first whisky took him across the old world to the sacred distilleries of Scotland and Japan. He knew to compete, Taiwan must be world-class, and this tested every sinew of his resolve.
Kavalan brings together a highly skilled R&D team which takes on the legacy of renowned whisky specialist, the late Dr. Jim Swan. It is backed by King Car Group and its more than 40 years of beverage experience and knowledge.
Water
Our water is drawn from the springs of Snow Mountain and Central Mountains, which are very pure, creamy and clean. That’s one of the reasons Kavalan Whisky tastes so good.
Germination
During germination, the barley secretes the enzyme diastase which makes the starch in the barley soluble, thus preparing it for conversion into sugar. Throughout this period the barley must be turned at regular intervals to control the temperature and rate of germination.
Milling
The malt is crushed in a mill to expose the sugar. For example, before drinking coffee, you must grind the coffee beans. King Car Group has been making coffee for decades. We apply the same technique.
Mashing
The mashing process is the extraction of sugar from the solid malts into liquid by the addition of hot water. The sugary water is called “wort.” It is essential to reduce the temperature of the wort before the next process. If too hot, the yeast will be destroyed before fermentation takes place.
Fermentation
Yeast is added to the wort, turning the sugar into alcohol as well as small amounts of flavour congener. At the Kavalan distillery, there are jacketed layers covering the outside of the washbacks. They are used to control the temperature. If the temperature is not monitored, it could harm the flavour that we want.
Distillation
The double distillation method is applied in the Kavalan distillery. Usually the stills work in pairs. The first distillation is to separate the alcohol and water. The second is composed of three parts: the foreshots (the first spirit to come off the still), the heart, and the feints (the final spirit from the still). The best part of the heart is collected and filled into casks for maturation. Choosing casks is very important for the flavour of the whisky. However, without a quality new make (newly distilled whisky), quality whisky cannot be produced. Our new make is very clean, which is one of the ways we make premium whisky.
Maturation
Each of our two maturation warehouses is 5 storeys high. As Taiwan is hot, the spirits extract the flavour from the oak at a faster rate. Even at a young age, Kavalan whisky is more mature than others at a similar age.
Blending
Blending is the mixing of whiskies from different casks. When whiskies are judged by our master blender to be at their peak perfection, they are blended to produce whiskies with a consistent flavour.
Bottling
When the whisky has reached the desired maturity, selected casks are emptied and Kavalan water is added to create just the right amount of alcohol by volume for certain expressions. Finally, the fully crafted single malt is bottled.
